From Commis to Executive Chef: The 22-Year Journey of Kuldeep Singh
Kuldeep Singh's culinary journey did not begin in a five-star kitchen. It began in 2002 as a Trainee at Hotel Trident, Gurugram, followed by a stint as Commis III at Chancellor Club, Ansal Group — the kind of entry-level posting where a young cook learns discipline, hygiene protocol, and the rhythm of a professional kitchen before ever being trusted with a menu of his own. From there, he moved through The Taste of India and ITC Fortune, Gurugram, steadily building the technical foundation that would define the next two decades of his career.
By 2008, he had earned a place at ITC Maurya Sheraton, New Delhi, as Chef de Partie, followed shortly after by a posting at Mercuries Restaurant in Jumeirah, UAE, where he took on the role of Chef de Cuisine — his first real taste of international kitchen leadership. In 2009, Singh joined Shangri-La Hotel, New Delhi, beginning a long and significant relationship with the Shangri-La group that would carry him across three countries over the following decade.
